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February 29, 2016

Foxtail Millet and Lentils Adai / Thinai Paruppu Adai | Millet Recipes

     Thinai adai is the best beginner’s millet recipe. The adai will be indistinguishable from normal adai and can be used to make people be open to millet food.



Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 7-9 adais

Ingredients:
Foxtail Millet / Thinai
1 cup
Bengal Gram / Kadalai Paruppu
¼ cup
Thur Dal / Thuvaram paruppu
¼ cup
Urad Dal
2 tbsp
Split green gram / moong dal/pasiparuupu
2 tbsp
Fenugreek seeds
1 tbsp
Red Chilli
2
Salt
As required
Asafoedita / Hing
½ tsp
Chopped Curry Leaves
2 tbsp
Chopped Coriander Leaves
2 tbsp
Grated Coconut
¼ cup
Oil
To make adai

Procedure:
1. Wash and soak the foxtail millet for 3 hours.
2. Wash and soak the dals together for 2 hours.
3. Grind the foxtail millet, red chilli, salt and asafoedita with little water into a coarse paste using the mixie or wet grinder.
4. Then add the dals (drain the water from the dals) and grind them into a coarse paste.
5. Transfer the batter into the bowl, then add the chopped curry leaves, chopped coriander leaves and grated coconut. Mix them well and the adai batter is ready to make adai. ( no need to ferment)
6. Heat the dosa tawa and pour one ladle full of adai batter into a thick circular shape.
7. Pour few drops of oil along the sides of the adai. Turn over once it reaches golden color. Remove from the flame when it reaches golden on both sides.
                        Serve it with MintChutney and Onion Chutney.

Egg Thokku | Egg Recipes

      Egg Thokku is a solid side dish and not liquid-watery like most egg side dishes. This makes egg thokku  is a good recipe for packaged lunches.



Recipe Cuisine : Indian | Recipe Category: Egg Recipes
Preparation Time: 5 mins  | Cooking Time: 15 mins | Serves: 3

Ingredients:
Hard Boiled Eggs
3
Dry Powders:

1 tsp
2 tbsp
Garam Masala Powder
½ tsp
Turmeric Powder
¼ tsp
Salt
As required
To Temper:

Oil
2 tbsp
Cumin Seeds
2 tsp
Curry Leaves
1 spring
Onion
2-3
Tomato
2
To Garnish:

Coriander Leaves
1 tbsp

Procedure:
1. Hard boiled the eggs and remove the egg shells and cut them into two halves vertically. Click here for how to hard-boiled the eggs?
2. Heat the oil in a pan, add cumin seeds and wait for splutter.
3. Then add the curry leaves and finely chopped onion, sauté for onion becomes translucent.
4. Now add the chopped tomatoes and sauté till the tomatoes become mushy.
5. Next add the red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Mix them well and sauté for few seconds.
6. Then add little water and close the lid of the pan. Cook until the thokku becomes thick.
7. Now add the eggs (from 1) and mix them very gently without breaking the eggs.

      Egg Thokku is ready to serve. Serve it with chapathi, roti, biriyani and vegetable rice etc.,

February 27, 2016

Fresh Fig Juice | Fresh Fig Recips

     Yet another Recipe in the Fig Series. However, the best part of this Fig Juice Recipe is that this is the easiest recipe that can be made with Fig.


Recipe Cuisine : Indian | Recipe Category: Juice
Preparation Time: 3 mins  | Cooking Time: 2 mins | Yields: 2 cups

Ingredients:
Fig
6
Sugar
2 tbsp
Water
As required
Ice Cubes
5

Procedure:
1. Wash and remove the skin of figs.
2. Cut them into small pieces.
3. Blend the chopped figs, sugar, water and ice cubes in a blender till the figs grind into smooth paste.

                               Serve it Chill!!!

Avaraikkai poriyal / Broad Beans Curry Masala Stir Fry

     Red Colored Avaraikkai looks almost like Chicken’s feet. Hence in Villages, it is called Chicken Feet  Avaraikkai (Kolikaal Avaraikkai). The taste of this Avaraikkai Variety will be very good and different.



Recipe Cuisine : South Indian | Recipe Category: Fry / Poriyal
Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 2 cups

Avaraikkai
½ kg
Salt
As required
Dry Powders:

Turmeric Powder
¼ tsp
Red Chilli Powder
½ tsp
Curry Masala Powder
1 tsp
To Temper:

Oil
2 tsp
Mustard Seeds
¼ tsp
Curry Leaves
 ½ spring
Onion
1
Procedure:
Preparation Procedure:
1. Wash and dry the avarakkai with kitchen towel. Cut the head and tail of the broad beans. Then chop them into small pieces.
2. Remove the skin of the onion and chop it into small pieces.
Cooking Procedure:
3. Pressure cook the broad beans (from 1) with ¼ cup of water for 1 whistle in high flame.
4. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping.
5. Then add the curry leaves and chopped onion (from 2). Sauté till the onion becomes translucent.
6. Now add the pressure cooked broad beans (from 3) with cooked water, turmeric powder, red chilli powder, curry masala powder and salt.
7. Stir them gently and close the lid of the pan. Cook till the poriyal becomes dry. If you want little bit gravy consistency, switch off the flame before it becomes dry.

       Really aromatic and mouthwatering stir fry is ready. Serve it with Rice.

February 23, 2016

Palak Peas Pulao | Palak Pattani Pualo


     Generally We make Poriyal and Masiyal with Palak.  Palak Peas Pulao can be different way of using Palak. The Peas goes well with Palak; This is a good dish for packing as lunch in a Lunchbox.




Recipe Cuisine : Indian | Recipe Category: One Pot Meal
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:
Cooked Rice
2 cups
Peas (fresh or frozen)
¼ cup
Salt
To taste
To grind into a paste:

Palak
½ bunch (20-25 leaves)
Chopped Coriander Leaves
1 tbsp
Small Onion or Big Onion
10  or ½
Ginger
1 inch
Garlic Pods
1
Green chilli
1 -2
To Temper:

Oil
1 tsp
Ghee
1 tsp
Cinnamon
½ inch
Cloves
2
Cardamom
1
Bay Leaf
1
Big Onion
1

Procedure:
Preparation Procedure:
1. Wash the rice, cook and then allow it to cool down completely.
2. Wash the palak leaves and remove the thick stems from it. Then chop the leaves into small pieces.
3. Wash and chop the coriander leaves into small pieces.
4. Remove the skin of the small onion and keep it aside.
5. Remove the skin of the big onion and chop it into thin slices.
Cooking Procedure:
6. Grind the palak leaves (from 2), coriander leaves (from 3), onion (from 4) , ginger, garlic and green chilli into a fine paste with very little water using the mixie.
7. Pressure cook the peas with ¼ cup of water in a high flame for 1 whistle. Allow it to cool down; after pressure has gone, strain the water from the peas. Keep it aside.
8. Heat the oil and ghee in a pan, add cinnamon, cloves, cardamom and bay leaf.
9. Then add the chopped onion (from 5), sauté till the onion become translucent.
10. Now add the ground palak paste (from 6) and salt, fry till the raw smell goes off and also the paste becomes thick.
11. Then add the cooked peas (from 7)  and mix them well.
12. Add the cooked rice and mix them gently and cook for 3-4 mins. At this time close the lid of the pan and cook.
                  Greenish and healthy palak peas pulao is ready. This goes well with raitha.
Note:
1. I have used normal rice, but you can use Basmathi rice too.
2. Adjust the green chillies according to your taste.
3.  For grinding, you can also use ½ big onion instead of small onion.
4. You can oil instead of ghee or ghee instead of oil too.
5. You can use 2 tsp of ginger garlic paste instead of ginger and garlic.

    Click here for more Rice Recipes.


February 22, 2016

Onion Kuruma / Onion Gravy | side dish for chapathi

     There might occasions when we have run out of vegetables but still might have to prepare a Kuruma. Onion Kuruma, which tastes very much like Potato Kuruma can come handy in those circumstances. Moreover, Onion Kuruma will be refreshingly different kuruma for those who got bored with Vegetable Kuruma.



Recipe Cuisine : Indian | Recipe Category: Gravy
Preparation Time: 10 mins  | Cooking Time: 10 mins | Serves: 3

Ingredients:
Onion
3
Tomato
1
Bengal Gram Flour / Kadalai Maavu
2 tbsp
Turmeric Powder
½ tsp
Salt
As required
To  Grind into a coarse Powder:

Fennel Seeds / Sombu
1 tsp
Green Chilli
2
Ginger
1 inch
To Temper:

Oil
1 tbsp
Mustard Seeds
¼ tsp
Cinnamon
½ inch
Bengal Gram / Chana dal
1 tsp
Curry Leaves
1 spring
To Garnish:

Chopped Coriander Leaves
1 tbsp

Procedure:
Preparation Procedure:
1. Remove the skin of the onions and cut them into small pieces.
2. Clean, wash and chop the coriander leaves into very small pieces.
3. Mix the gram flour with ¼ cup of water without lumps. Keep it aside.
4. Wash and chop the tomato into small pieces.
5. Powder the fennel seeds using the dry mixe. Then add ginger and green chillies. Grind them into a coarse paste using little water.
Cooking Procedure:
6. Heat the oil in a pan, add mustard seeds and wait for popping.
7. Then add the cinnamon, Bengal gram and curry leaves. Sauté them for few seconds.
8. Now add the ground paste ( from 5) and fry till the raw smell goes off.
9. Now add the chopped onion (from 1) and sauté till the onion becomes translucent.
10. Then add the chopped tomato (from 4) and sauté till they become mushy.
11. Add turmeric powder and enough water to cook. (wash the mixie and use that water too)
12. Now add the gram flour solution (from 4) and salt. Mix them well. Allow it to cook till the gravy becomes thick. Suppose the gravy is too thick, add some more water to bring gravy consistency.
13. Switch off the flame and add the chopped coriander leaves (from 2). Mix them well and transfer the gravy into the serving bowl.

        Quick, easy and tasty onion kuruma is ready. Serve this with roti, chapathi, etc.,

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